I kept seeing those viral date barks everywhere and finally decided to make my own version — and wow. This one has everything I love: gooey Medjool dates, creamy peanut butter, crunchy pistachios, a pop of tart raspberry, and dark chocolate to bring it all together. As a dietitian, I love a sweet treat that’s also nutritious. I used freeze-dried raspberries from Lyo & Co, and they’re perfect here — they stay crisp, add the right tangy contrast, and don’t make the bark soggy like fresh or frozen fruit would. It’s sweet, salty, a little fancy, and ridiculously easy to make. I keep a stash in the freezer for when I want something satisfying but still feel like I’m snacking on candy.
Preparation
5
min
Cooking
7
min
Servings
8
Nutrition Facts (per serving)
Calories
160
Fat
6
Carbohydrates
35
Fibre
2
Protein
2
Sodium
60
Ingredients
- 12 Medjool dates, pitted
- 15 ml (1 tbsp) peanut butter, natural
- 15 ml (1 tbsp) pistachios, roughly chopped
- 5 ml (1 tsp) chia seeds
- 30 ml (2 tbsp) freeze-dried raspberries
- 3 oz (85 g) 85% dark chocolate
- Flaky salt, to taste
Preparation
- Line a small tray or dish with parchment paper.
- Open the dates and place them side by side, cut side up, to form a sticky rectangular base.
- Spread peanut butter evenly over the dates, then sprinkle with pistachios, chia seeds, and freeze-dried raspberries.
- In a microwave-safe bowl, melt the chocolate for 40 to 60 seconds, stirring every 20 seconds with a fork, until smooth.
- Pour the melted chocolate over the dates and spread evenly. Top with extra raspberries and pistachios, if desired. Sprinkle with flaky salt.
- Freeze for 20–30 minutes, or until firm.
- Slice or break into pieces. Store in an airtight container in the freezer.
Notes
Can be frozen up to 3 months in an airtight container.
